Roasted Asparagus in aioli
Source: Mediterrean Cookbook
1. Trim the asparagus. In a large frying pan, add water to a depth of 2 in. nd bring to a boil. Reduce the heat to medium-high and add a little salt. Blanch the asparagus, starting with the white and purple spears, if using, for 7 minutes. Then add the green spears and cook for another 3 minutes. Drain and refresh under cold running water.
2. Dry the pan and add the oil. Cook the asparagus in a single layer, in batches, for 5 minutes, until a little charred. Remove from the pan and arrange them on plates.
3. Place a generous tablespoon of aioli on each plate and scatter with the basil, dill, and tomato. Season with a little pepper and serve immediately.
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 33 | ||
Calories from Fat: 25 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.9mg | 0 % | |
Potassium 93.3mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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